In a medium pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 finely chopped onion and 2 minced garlic cloves. Sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.

Add 1 cup of long-grain rice to the pot, stirring to coat it with the olive oil and vegetables. Let the rice toast for 1-2 minutes, until lightly golden and aromatic.

Pour in 2 cups of vegetable or chicken broth and increase the heat to high. Bring to a rolling boil, then reduce the heat to low and cover. Simmer for 18-20 minutes, until liquid is absorbed and rice is tender.

Remove pot from heat and stir in the zest and juice of 1 lemon, along with 1/4 cup of chopped fresh parsley, 1 tablespoon of fresh dill, and 1 teaspoon of dried oregano. Allow flavors to meld before serving.